Cheese cultures

Cheese cultures

Cheese cultures consist of various bacteria

Cheese cultures are an indispensable part of alpine dairies as well as valley dairies. Cheeseing without cultures is much too risky for fermentation failure and the development of harmful organisms.

Bakterien Kulturen Käse
Bacteria cultures for the production of alpine cheese

Cheese varieties according to bacteria cultures

The cultures can basically be divided into molds and bacteria.

Mold cheese

  • White cheese: Camembert, Brie, etc. are made with the fungus Penicillium camemberti.
  • Blue cheese: Roquefort, Gorgonzola, Blue Stilton, Cabrales are made with the fungus Penicillium roqueforti.

Bacterially produced or treated cheese

  • Sour milk cheese: Sura cheese, Tyrolean Graukäse, etc. are without rennet by means of lactic acid bacteria and mostly smear bacteria, brevibacterium linens, produced.
  • Red smear cheese: Mountain cheese, Alpine cheese, Romadur, Limburger are “sweet produced” by rennet, the smear bacteria, brevibacterium linens, are responsible for the smear.

 

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